Well, here we are in 2014 and we have no super futuristic meal replacement pills or Jetson like setups. Hrmpf. We do have Roombas which are basically efficient cleaning robots, so that’s a start. I guess.

I’ve been eating like crap since I started working the late shift. I just don’t feel like cooking at 9pm. I realize many of you probably work longer hours and later shifts, but this is all new to me and I just haven’t gotten into the groove yet. So. I vowed to myself that after the holidays, I’d buckle down and meal plan. I’d plan snacks and portable foods for me to take to work. I’d plan some simple meals that can be whipped together in no time. I’d plan meals that were healthy and would work with my fitness goals for the year. Less sugar. Less fat. More veg.

Well, today I did just that. I stayed in bed with a hot cup of coffee, several cookbooks and an iPad and went to town.

I’m pretty excited, I won’t lie. I planned about ten meals to last over the next two weeks, (I leave a couple days for take out or alternate plans) and with what I had in the pantry and what my Dad gave me from his garden stash – I only spent about $130. Maybe you’re a better budgeter, but for me, this is stellar!

Without further ado, here are a few of the recipes!

Rustic Tomato Rice & Kale Stew – Healthy. Happy. Life. I just made this one tonight and honestly, it’s one of the best soups I’ve ever made. Hearty. Rich. Flavorful. EASY. You should add this to your menu plan for next week.

Potato Leek Soup (Vegan) – Fettle Vegan. I’m excited about this one too. My Dad gave me a whole bunch of leeks and potatoes from his harvest this year that need to get eaten up. What better way to showcase them, than a 5 ingredient soup?

BBQ Cauliflower Salad – Fork & Beans. I’m hoping this will be hearty enough for a dinner salad since it has avocado and beans in it. Maybe a hunk of crusty bread on the side?

Kung Pao Tofu – Fettle Vegan. I’ve tried a few kung pao recipes before, I’m hoping this one is a winner. I think I’ll add some toasted nuts to it for crunch and serve some broccoli on the side. Yum.

Smokin’ Hoppin’ John – Serious Eats. I was supposed to make this for New Year’s Day but…fail whale. I was lazy, didn’t feel well and ordered New Year’s Day Pizza instead. It was yummy and I’m sure this recipe will be as well. I might toss in a little kale since I have MASSIVE bags from Whole Foods that I’ll need to use up.

The other meals I’m planning on don’t really have recipes, but just in case you find some inspiration in them I’ve included them.

I haven’t really wanted to believe it, but I suppose that September 22nd is as good a day as any to admit that okay, fine, it’s fall.

Part of my reluctance to make the switch is that all of my warmer, fall clothing is still in space bags, stacked in my bedroom due to lack of a dresser. Part is the fact I’m still running my air conditioner every day and yet another part is due to the fact I am still sweating my face off when I go outside.

Regardless, Summer is over (womp, womp) and it’s time to change gears. I even went to a farm last week and picked apples and some other veggies. If reaping the harvest isn’t a sign of the changing seasons I don’t know what is.

With the onset of this lovely season, my friend Miriel asked for some good soup recipes which got me thinking about my old go-tos. I shared them with a couple people but considering all the meal planning that’s going on I thought I’d share with everyone. I wish I could take credit for these delicious creations. I can’t, but I hope they make it into your regular rotation!

This soup is so delicious and pretty simple. It’s a good way to get veggies and some plant-based protein into your family as well. I think I saute up some onions and a little garlic to add to this one as well. Things are rarely complete without onions and garlic in this house.

Okay, I know there are a billion squash soup recipes out there and that everyone swears by one or another, but this one is the purest, simplest and most true flavor I’ve ever made. I do NOT add garlic to this one because it’s just too beautiful without it! Shocking I know. Honestly I just love the clarity of this soup and think it showcases the squash so beautifully. Don’t mess with it, but give it a shot with some grilled cheese. It stores incredibly well too. Oh! I don’t add dairy to it either.

Now before you say you don’t like coconut, just give it a shot. It’s spicy, rich and amazingly deep in flavor. Plenty of ‘hands off’ time as well so you can get some other things done while it’s roasting away. It’s my favorite tomato soup to make in the fall and winter.

Thanks for the memory jolt, maybe now I’ll toss these back into the rotation.

Soon.

What are you cooking with the weather changes? Soups? Stews? Any good recipes I should hear about?

Guys. I apologize. There has been entirely too little food up in here! Those that know me must be wondering who I am and where I’ve put Sarah. Well, with all the struggling, moving, settling in and what not I’ve been doing in the last few months I’ll be honest and say there hasn’t been a ton of cooking. What there has been, is a whole lot of slipping up, eating crap and laying around bemoaning my state of affairs. I think for a while it was okay, (Can we say STRESS much?) but now that I have a kitchen I am growing happy with I am ready to settle back in and buckle down.

I HAVE been reading food blogs and following all of you friends who have given recommendations for recipes this whole time though! I figured I’d share a bit of what I’ve been anxious to try, some articles that have been thought provoking for me and a few staples I am looking forward to putting back in rotation. Firstly, let’s go for the recipes I am eager to try.

I realize this isn’t really a recipe, but the link does give you six meals that use miso butter in them. For some reason I can’t get over the thought of salty, flavorful butter melting into veggies or on pasta. YUM. I need to source some miso and get blending. Seems like a pretty nice ‘condiment’ to have in the fridge that would add so much flavor to a simple dish.

There are not words to describe how much I love Indian food. The combinations of spices, the depth and richness, the complexity of flavors. All of it. It also doesn’t hurt that it is quite easy to find vegetarian and even vegan dishes at Indian restaurants. I’ve made plenty of Indian recipes, but I am looking forward to trying this recipe for spinach and cheese.

Note: Paneer is actually really easy to make if you have a bit of extra time. I use a recipe from my Vij’s cookbook, but it’s all over and barely takes extra work.

Guys. I LOVE this recipe. Honestly. I have passed this link on to so many friends and make it many times a year. It’s really the perfect recipe, even for those that don’t love ‘curry’. I increase the spices and I blend/puree the onion/tomato/garlic before tossing in my chickpeas or tofu chunks. I often double up the sauce ingredients too because I’ll keep the extra for a quick dinner later. If you try it – let me know what you think!

This is another old favorite that gets passed around a lot. It’s a great way to use up leftover brown rice and is super quick and easy. I double up on the veg and chickpeas to make it less about the rice. Leftovers are even better, I promise.

Every year I forget about this one, then get SO EXCITED when I find it again. It is so satisfying and I think even cauliflower haters might like it if you cut up the florets small enough. There is never enough in the casserole dish for us because we keep picking at it. Maybe some day I’ll double and see if it freezes.

So what are YOU eating or thinking about eating? Have you read anything interesting lately? Please – share! I’m always looking for new recipes and great info!